Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1887-06-03
rARn AND HOUSEHOLDS.

bune: 1t matters little how the graft Is
set If only the cut which exposes its
wood and the line between bark and
wood Is made smoothly, so that it can at
some polnt &C least come into close con-
tact with the same line or face on the
stock, for this line is the only one on
which which new growth is made. The
contact must be close and held firmly
either by a tie or BY the natural pressure
of cleft stock. The wax used to cover
every part of the wound closely and
completely water tight, must not have
any free fat or oil TO soak out aud clog
the circulation from cell to cell, and the
+. formation of new ones to effect the de-
sired union. The gratis must be OF
sound wood, fresh and plump. Cherry
and plum (Which must be grated early
to secure success) are usually kept
through the winter in compact moss,
roasted sawdust or mould, TO secure
them from injury by winter winds and
frosts by which they are liable to suffer.
The stock should be cut back, SO that
the CRAFTS may be set either near the
collar or near the main branch, In order
to its having a sufficiently copious sup
ply-of sap. The more we cut back the
Young wood we are likely to grow, and
the longer we are likely to wait for
fruiting. II we set near the extremity
of healthy branch we see the fruit
sooner, but have less of it and smaller
specimens, because of the scantier sup
ply of sap so far out from the roots.
And there is risk in setting gratis very
early on small exterior shoots, OF the
graft drying too much to receive The
sap when IL arrives. Crafts must be
entirely dormant until set, the buds not
starting in the least. They must neither
be swelled with wetness nor shrunk by
dryness.
CARING FOR HEIFERs.-While we are
on the subject Of the treatment OF cows,
do not let us forget to think about the
proper care OF our young heifers with
their first calves. You have it within
your power to produce either good or
bad cows, in more ways than one.
While feed will have great deal to
do with the flow of milk, treatment also
cuts an important figure. If you are
kind an1 gentle with them when you
FIRST begin handling them, they will not
have their first impressions turned in
the wrong channel. There is nothing
like giving milch cows confidence IN
you, that is, letting them know that you
will treat them kindly under all ordina-
nv circumstances. Be kind but firm,
and you will succeed.
Be sure to milk them dry and as
quickly as possible, aud milk them MS
long, during the season, as possible; II
it will keep them from getting into the
habit of drying up soon and remaining
dry during long period.
We never have had any trouble in
breaking our heifers to stand, and IN
making good, gentle cows Of them. We
have used no roughness, and they sooE
learn that we dc not intend TO harm
them, but rather are doing it all for
their own good.
Do not keep your cows too long, but
rather sell off and secure younger stock.
They may not do so well the first time,
but after the second or third calf they
will succeed in pleasing you with the
quantity and guilty of their milk.-Ez.
FRICAssEE OF CHICKEN.-Clean, wash
and cut the chicken in small pieces.
Chop N quarter-pound of fat sal, pork
and half a small onion. Put the chicken
with these into a pot, with pint OF cold
water, and stew slowly until the meat
is tender. Take out the chicken. pu'
into colander, and keep hot over pot
of boili g water, throwing a cloth over
the colander. Strain the gravy back
into the pot, season with parsley, pepper
and salt. Thicken with a tablespoonful
of brown Hour, bof at once, return the
chicken to the gravy, simmer ten min
utes, and serve.
A DELICIOUS CAKE.-Two cups of
sugar, six eggs, leaving out the whites
of three, one cup of boiling water, two
and a-half cups of flour, one teaspoon
full Of baking powder in the flour; beat
the yolks little, add the sugar, and
beat fifteen minutes; add the three beat
en- whites aud the cup of boiling water
just before the flour; flavor with tea
spoonful of lemon extract, and bake in
three layers, putting between them
icing made by adding to the whites of
eggs beaten to a stiff froth, six desert
spoonfuls of pulverized sugar to each
egg, and lemon to flavor.
RIBBON CAKE.-Two and one-half
cups Of sugar, one cup each butter and
sweet milk, four cups of flour, four
eggs, two teaspoonfuls of baking pow
der. Fill two long shallow tins with
the above, for the two light cakes, and
to the remainder of the batter add one
cup each of raisins, currants aud citron,
one teaspoonful each of cinnamon,
cloves, alspice and nutmeg. Bake in
one tin. Put the dark cake in the mid
die, with frosting between the cakes
and on top.
Enjoy Life.